that modeling chocolate hates me. I followed the directions, rolled it out, applied it to my cake and tried to smooth it and rub the seams out.
Only parts of it stuck to the cake. The rest crumbled and fell off. I rolled out another sheet and it refused to stick at all. It took me over an hour to get that stuff kneaded to where I could roll it out anyway.
Now I have to do a 3D bowling pin and possibly it's ball in buttercream. Which should be interesting considering that the ball is swirly blue and white.
I want to kill something. 
I don't have TIME for this....
Now I have to do a 3D bowling pin and possibly it's ball in buttercream. Which should be interesting considering that the ball is swirly blue and white.
If I'm not too late, I can tell you how to do the marbled effect in buttercream. I did it once in this photo and it worked (although the cake itself turned out really ugly!!) http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1450086
I used the "plug method" with the 2 colors in the same bag, just kind of piped it in swirls all over the cake, and then I used the Viva smoothing method. HTH!
Yes, some people do. I sure hope I can successfully do it someday!
So far I haven't had any luck with even making modeling chocolate.
Yes, some people do. I sure hope I can successfully do it someday!
So far I haven't had any luck with even making modeling chocolate.
Really? The modeling chocolate that sets up pretty firm? Covering a whole cake in it? That sounds gross! It can't be modeling choc, it's gotta be choc fondant...please please tell me I'm right.
hmmm, maybe I'm wrong. I have never done it, but I thought I had read on here that some people do?
I guess we will find out....
eta: Now I am thinking that I have read it suggested many times to cover in modeling chocolate instead of fondant because you can smooth out the flaws easier???
This cake is covered in modeling chocolate:
http://www.cakecentral.com/cake-photo-1245522.html
I also did a google search and found tons of hits with "covering a cake in modeling chocolate" including...
http://www.pastrychef.com/Wedding-Cake_ep_48.html
Starting with the 12" cake. Cut-off enough white modeling chocolate to cover the cake. Rollout the modeling chocolate on a clean table using powdered sugar to a 1/4" thickness. Wrap around a rolling pin, then transfer to the cake. Unroll, and carefully smooth out the top and sides. Trim-off any excess at the bottom of the cake. Repeat the same for the 10" and 6" cakes.
So I do believe that it is done...
Couldn't tell you how firm it sets up though.
I wonder if they are talking about chocolate fondant and calling it modeling chocolate cause modeling chocolate is stiffer then play dough. It also can start to melt on you, not chcolate, but come off on your hand. I'm just imagining how hard it would be to roll out and it's not like you can heat it to soften it. That would be very bad.
Thats what I'm thinking. I keep thinking how stiff regular chocolate (not white chocolate) fondant is and I can't imagine rolling out modeling chocolate. I barely have enough arm strength to roll that out. I know I have also seen recipes called modeling chocolate asnd it was actually chocolate fondant...which you can also shape into things.
I don't know...the consistency I make modeling chocolate at is great for modeling because it's stiff and I can bend and mold it...but...not to eat, really...i see it as edible because it's made of food products. It doesn't mean you actually want to eat it...I don't know, it's just me.
It isn't impossible. I have covered cakes in modeling chocolate and didn't have any issues doing it.
Use it as if you would fondant. Don't knead it so that it's too soft, roll it out and put it on like fondant. I use a thin layer of BC under it. Kids love it!
It isn't impossible. I have covered cakes in modeling chocolate and didn't have any issues doing it.
Use it as if you would fondant. Don't knead it so that it's too soft, roll it out and put it on like fondant. I use a thin layer of BC under it. Kids love it!
Do you mind sharing your recipe? I wouldn't mind covering cakes in only chocolate! 
This cake is covered in modeling chocolate:
http://www.cakecentral.com/cake-photo-1245522.html
I also did a google search and found tons of hits with "covering a cake in modeling chocolate" including...
http://www.pastrychef.com/Wedding-Cake_ep_48.html
Starting with the 12" cake. Cut-off enough white modeling chocolate to cover the cake. Rollout the modeling chocolate on a clean table using powdered sugar to a 1/4" thickness. Wrap around a rolling pin, then transfer to the cake. Unroll, and carefully smooth out the top and sides. Trim-off any excess at the bottom of the cake. Repeat the same for the 10" and 6" cakes.
So I do believe that it is done...
Couldn't tell you how firm it sets up though.
In the pastrychef.com link, they combined the modeling chocolate with the fondant before applying it to the cake.
I've used modeling chocolate before to cover cakes and make figurines. It isn't as heat tolerant as fondant, but tastes lots better. Also, you can roll it thinner than fondant...Only thing to be careful with is that it tends to "fatigue" if you have to re-roll it too many times (meaning it gets kinda crumbly and tears)...Some pastry chefs refer to it as "chocolate plastic"...If you've ever seen those cheese cakes that look like traditional wedding cakes and wondered what they were covered with, it's chocolate plastic. Recipe is 28 oz. of high quality chocolate (such as (Valrhona or Callebaut) or chocolate coating (like wilton melts), 2/3 c. light corn syrup. Melt the cholcolate in 30 sec. intervals in microwave. Stir in corn syrup (it will look like it's not going to come together, keep stirring)....You'll get a thick puddle of stuff...Pour it out on plastic wrap or wax paper and let it rest for about 4 hrs at room temp until it is firm enought to roll.....Use cornstarch or powdered sugar to roll out
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